Lemon Pound Cake with Lemon Sugar Icing

Ingredients

• 3.5 cup all-purpose flour
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1.5 cup unsalted butter
• 1.75 cup sugar
• 2 tbsp lemon zest
• 4 eggs (Add one at a time; room temperature is suggested in a comment.)
• 2 tbsp lemon juice
• 1 cup buttermilk (Added gradually with the flour mixture; OCR of the displayed quantity is imperfect but reads as 1 cup.)
• sugar (For sprinkling the greased Bundt pan; amount not stated.)
• 1 cup icing sugar
• 0.5 tbsp milk

Steps

1. 1

   Grease a 24 cm Bundt pan, then sprinkle it with sugar.

2. 2

   Combine the flour, baking soda, and salt for the flour mixture.

3. 3

   Cream the butter and sugar together. The source shows these ingredients but does not make this action legible; this connective step is inferred.

4. 4

   Add the eggs one at a time.

5. 5

   Add the lemon zest and lemon juice.

6. 6

   Gradually add the flour mixture and 1 cup buttermilk.

7. 7

   Transfer the batter to the prepared Bundt pan.

8. 8

   Bake in a convection oven at 140°C for 65 minutes.

9. 9

   For the lemon sugar icing, combine the icing sugar and milk. The source does not show the quantity of lemon or clearly state how to make or apply the icing.

Notes

The displayed icing text gives 1 cup icing sugar and 1/2 tbsp milk, but no readable lemon amount or explicit icing application instructions. The source also does not state a cooling time. Room-temperature eggs are suggested in a viewer comment, not in the primary source.

Nutrition per serving

• dessert
• baked
• lemon
• cake
• vegetarian